History of coffee in Guatemala and local tour in Antigua

Guatemala is the 5th exporter of coffee in the world, and 5th biggest producers of coffee, after Brasil, Mexico, Vietnam and Colombia. Here is an overview of coffee and coffee tours in Guatemala.

The history of coffee in Guatemala starts in the mid-18th Century. Coffee beans and other plants were imported from the West Indies, during the Spanish conquests, by Jesuit priests to Antigua. The colonial city was the first one where coffee plants were used as convent decoration. They were brought by Don Juan Rubio y Gemir in the year 1800. Other versions of the story give credits to anonymous peoples that, during a visit to the convent of the Society of Jesus in Antigua, may have picked some berries that then got planted in other regions of the country.

What the priests would have never imagined is that, centuries later, this bright red fruit would become the most exported product of Guatemala.

The acclimatization of coffee trees was astonishing; at that time in Guatemala, coffee was more used as a medicine than a beverage until the mid-19th Century.

In 1880, coffee was already the most important crop, generating 80% of the overall exportations.

A strong push to Guatemalan coffee production

Liberal governments (1898-1931) gave a strong push to Guatemalan coffee production. When the Church goods and many other communal lands were seized, a new law was created to force indigenous communities to work in coffee plantations. About the same time, in 1915, the Panama-Pacific International Exposition rewarded Guatemala with the “best coffee in the world” prize.

What explains the exponential growth of coffee production is its natural insulation, tempered climate and fertile soil.

The coffee industry is a major part of the national economy.

Coffe production: a strong national industry

According to the Coffee National Organization (Anacafé), coffee exportations represent 8.5% of the country’s exports, representing the second most commercialized product of the country, after textile.

The coffee industry has had a positive impact on the global economy of the country, creating jobs, increasing incomes and production growth.

In terms of employment, the production, processing and commercialization represents around 75,000 jobs, spread nationwide in 20 departments around the country.

As for the exports revenues, the coffee industry benefits for tourism, thanks to the promotion made by coffee cooperatives and NGO that attracts more foreigners every year, willing to discover the country where the coffee they drink every morning has been produced.

Arabica beans

Almost every bean produced in Guatemala is Arabica.

The microclimate that exists in the region where the coffee grows determines the flavor, aroma, acidity, body and taste of the Guatemalan beans.

Planting is the first step in the coffee production process. It’s the beginning of a natural cycle that will transform seeds into plants.

Coffee harvest

Then start the harvest period, when the coffee cherries are ripped, between December and March/April. The Guatemalan beans are harvested by hand to select the right fruit, which must be neither green nor over-ripe.

During the processing step, the pulp is removed from the coffee cherry and dried to transform the harvested bean into a bean ready for the next steps.

Toasting stage

Now comes the toasting stage, where the coffee gets its incomparable aroma. The bean will be facing high temperatures, which will make the bean grow, lose weight, decrease the caffeine, and finally will get its distinctive color.

At last, come the grinding step. In Guatemala, a “metate” is used, a grinding stone to crush the beans into powder.

Here comes the tasting time !

Coffee Tourism Integration

Coffee tours combine well with other regional attractions. Antigua-based plantation visits can include stops at the city’s colonial sites or nearby markets. Some operators offer multi-day packages that incorporate volcano hikes and traditional textile workshops.

Several farms now offer accommodation, allowing visitors to experience the full coffee production cycle. These farm stays typically include meals prepared with locally grown ingredients and guided walks through processing facilities.

The tourism income provides crucial supplementary revenue for coffee producers, particularly important given coffee price volatility in international markets. Some farms report that tourism accounts for 20-30% of their annual income.

Antigua valley: birthplace of coffee in Guatemala

The valley of Antigua is considered the birthplace of Guatemalan coffee, overlooked by Fuego, Agua and Acatenango volcanoes. The latters offer a volcanic soil characterized by their mineral content. The coffee trees are grown at an altitude of 1,500 meters, with a lot of sun and dense area in the shade; these meteorological conditions allow them to be protected from cold night frosts, characteristics of altitude such as this one.

There are three main varieties of coffee beans that are produced in Antigua: Bourbon, Caturra and Catuai.

We particularly recommend the coffee tour organized by Finca De La Gente. The excursion will bring you to a small community located 15 minutes away from Antigua, on the sides of Agua volcano, where local farmers are working together in the cooperative to grow, harvest and process their own coffee intended to be exported.

Enjoy a private tour with one of the farmers of the cooperative in his own field, then go to his house to see the different steps of processing the beans. Finally, have lunch with his family before heading back to Antigua. It’s a completely unique experience, different from the commercial fincas, where you will share a moment with a farmer and his family.

Coffee Regions Beyond Antigua

While Antigua remains Guatemala’s most recognized coffee region, seven other areas produce distinct varieties. Huehuetenango, located in the country’s western highlands, grows beans at altitudes reaching 2,000 meters, resulting in coffee with floral notes and bright acidity. The region’s dry climate and mineral-rich soil contribute to its reputation among specialty coffee buyers.

Cobán, in the north, operates under different conditions. Higher humidity and cloud cover create a unique microclimate that produces coffee with more body and earthy undertones. San Marcos, the warmest of Guatemala’s coffee regions, begins its harvest season earliest, typically in December.

The country’s eight official coffee regions each have designated appellations, similar to wine regions. Atitlán, Fraijanes, and New Oriente complete the list, with each area’s altitude, rainfall, and soil composition affecting the final product’s characteristics.

Practical Information for Coffee Tours

Coffee plantation visits typically run between three and five hours, depending on the scope of activities included. Tours during harvest season (December through March) offer visitors the chance to participate in cherry picking, though this is weather-dependent and not guaranteed.

Most coffee tours include transportation from Antigua, a guided walk through the plantation, explanation of processing methods, and a cupping session. Prices range from $25 to $60 per person, with premium experiences at award-winning farms commanding higher rates.

The dry season (November to April) provides optimal conditions for visiting plantations, though tours operate year-round. During the rainy season, some mountain roads may become difficult to navigate, potentially affecting scheduling.

Social and Environmental Considerations

Approximately 125,000 families depend on coffee production for their livelihood in Guatemala. Many operate small farms of 2-3 hectares, organized into cooperatives that provide access to processing facilities and export markets. These cooperatives often reinvest profits into community infrastructure projects such as schools and health clinics.

Traditional shade-grown cultivation practices support biodiversity by maintaining forest canopy over coffee plants. This method provides habitat for migratory birds and helps prevent soil erosion, though it requires more labor and produces lower yields compared to sun cultivation.

Climate change presents ongoing challenges. Rising temperatures have pushed optimal growing zones to higher elevations, while irregular rainfall patterns affect flowering and fruit development. Some producers have begun experimenting with more heat-resistant varieties and improved processing techniques to maintain quality.

Purchasing and Quality Guidelines

Guatemalan coffee sold in tourist areas varies significantly in quality and price. Cooperatives and certified farms generally offer better value than commercial retailers in tourist zones. Look for packaging that includes harvest date, processing method, and specific farm or cooperative information.

Fair trade and organic certifications indicate adherence to specific labor and environmental standards, though not all high-quality producers pursue certification due to cost and bureaucratic requirements. Direct farm purchases often provide the best prices for both buyers and producers.

For transport home, vacuum-sealed packages maintain freshness better than paper bags. Whole beans preserve flavor longer than ground coffee, and purchases should ideally occur within six months of the roast date for optimal taste.